Grilled Jerk Rubbed Whole Fish with Hot Vinegar (Escovitch) Sauce

• 2 tablespoons ground coriander
• 2 tablespoons ground ginger
• 2 tablespoons light brown sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon kosher salt
• 1 tablespoon habanero powder
• 2 teaspoons coarsely ground black pepper
• 2 teaspoons dried thyme
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 red snapper, scaled and gutted
• Escovitch Sauce, recipe follows

1. Preheat the grill to medium-high.
2. Combine all of the spices in a medium bowl.
3. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months.
4. Rub both sides of the fish with the remaining half of the spice rub.
5. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through.
6. Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.
7. 1 Spanish onion, halved and thinly sliced
8. 1/2 Scotch bonnet pepper, finely chopped
9. 1 1/2 cups white wine vinegar
10. 3 allspice berries
11. Combine all ingredients in a small saucepan.
12. Bring to a simmer over medium heat on the grates of the grill or on a burner.
13. Simmer for a couple minutes and then pour over the fish.

ground coriander, ground ginger, light brown sugar, onion powder, garlic, kosher salt, habanero powder, ground black pepper, thyme, ground cinnamon, ground allspice, ground cloves, red snapper, escovitch sauce

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-jerk-rubbed-whole-fish-with-hot-vinegar-escovitch-sauce-recipe.html (may not work)